Sunday, July 30, 2006

Vegetarian Week - DAY 1

Day One is over and done with, and not only is Scott still alive, he's also full.
We started our day off with some Vegetarian Cornbread toasted in the oven and topped with honey butter. Cherries from Millarville and leftover grilled pineapple on the side. I've never had better cornbread in my life. I don't know where I found this recipe, but it is truly delicious. The recipe is actually vegan, but I threw this together yesterday before we went to a wedding and I'd forgotten to buy soy milk.
For lunch we had an open faced sandwich based on kickpleat's wonderful tomato sandwich with lemony feta spread at everybody likes sandwiches. We put some feta slices on the bread and broiled them until the bread was crisp and the cheese was hot. We mashed up 1/2 an avocado, smeared that on the cheese, and topped the whole thing with green onions, lettuce, basil leaves and tomato slices. I had bought 2 kohlrabi last week at a farmers market, so we invented our own Kohlrabi Slaw.
Our dinner was sooooo amazing. We made the "Summer Greens and Nectarines" salad from one of my favorite books Rebar Modern Food Cookbook.

Everything was delicious and we only used the toaster oven today so it kept the house cool. Not that it matters now; theres a huge storm blowing in. You never know, we could have snow by morning!

Boy was this sandwich ever good.


Vegan Cornbread
author unknown

1/3 cup maple syrup
1/3 cup canola oil
1 1/3 cup soymilk
1 cup whole wheat flour
1 cup cornmeal
1 tb baking powder
1 tsp salt

Whisk the syrup oil and milk together. Blend in the remaining ingredients. Spray an 8X8 pan with non stick spray and pour batter in. Bake at 350' for 25-30 minutes.

Kohlrabi Slaw

2 kohlrabi bulbs, peeled
handful of grated carrot
2-4 green onions, chopped

1/2 cup low fat or non fat cottage cheese
1/2 cup mayonnaise
1 clove garlic, minced
1 tb lemon juice
1 tb dijon mustard

Shred the kohlrabi (in a food processor is easiest) and toss with the carrot and onions in a large bowl. Set aside.

Puree the remaining ingredients together until smooth.

Start with 1/2 to 3/4 of the dressing and adjust to your desired consistency. Mix well and chill at least one hour.

Summer Greens and Nectarines
from Rebar Cookbook

I couldn't find any nectarines, so I used peaches instead. I only made half a recipe, but still used 2 peaches. This is SO GOOD.

2 tb honey
1/3 cup balsamic vinegar
1 shallot, minced
1/4 tsp salt
1/4 tsp pepper
1 cup extra virgin olive oil

4 thick sliced wholegrain bread
1 tb olive oil
6 oz salad greens
2 ripe nectarines
4 oz chevre

In a small bowl, whisk together the vinaigrette ingredients, omitting the oil. Slowly drizzle in the oil while whisking.

To make croutons, cut the bread into 1/2' cubes. Heat olive oil and saute the bread until golden on all sides. Just before serving, slice the nectarines. Toss the greens with the nectarines, croutons and vinaigrette to lightly coat. Place in a salad bowl or on individual plates, crumble chevre and crack black pepper over top.


Tanna said...

Survived and got enough to eat! Genius.

Ruth said...

Wow, everything sounds delicious. Every once in a while we do a vegetarian never lasts too long, but I like to at least go 2 days in a row (what I can I say...we really are carnivores).

I recommend a great vegetarian cookbook...Quick Vegetarian Pleasures by Jeanne Lemlin. It's fabulous. Every recipe is great...lentils with balsamic vinegar, lemon soy marinade (I also use it for chicken and fish, but don't tell's great for grilling vegetables, couscous pilaf with peas...I could go on and on.

Paige said...

Looks good, especially the Rebar salad. I've got way too many nectarines right now, so I think I'll give that salad a shot.

Sara said...

tanna - and he enjoyed it too! what more can you ask for?

ruth - thanks for the advice. like i need another cookbook!!!

paige - it is really really good. let me know if you try it.